The complete guide to cooking tea tree mushrooms, teaching you to make home-style delicious dishes
Tea tree mushrooms are neutral in nature, sweet and warm, non-toxic, boost qi and stimulate appetite, strengthen the spleen and stop diarrhea, and have special effects in anti-aging, lowering cholesterol, and preventing and fighting cancer. They have the effects of tonifying the kidneys and nourishing yin, strengthening the spleen and stomach, improving human immunity, and enhancing the body's disease resistance. Regular consumption can play a role in anti-aging, beauty, and more. Now let us take a look at the complete guide to cooking tea tree mushrooms!
Tea Tree Mushroom and Old Duck Soup
[Ingredients] 20 grams of tea tree mushrooms, 10 grams of dried mushrooms, 1 old duck, 2 segments of spring bamboo shoots, 20 grams of ham.
[Seasonings] 2 small teaspoons of refined salt, 1 small teaspoon of monosodium glutamate, an appropriate amount of chopped scallions.
[Method] ① Soak the tea tree mushrooms and mushrooms in warm water until expanded, then remove and wash them, and filter the soaking water for later use. ② Peel off the outer hard shell of the spring bamboo shoots, cut off the old roots, pound them loose with the back of a knife, and cut into segments. ③ Remove the head, tail, claws, and internal organs from the old duck, wash it, and chop it into large pieces. Pour clean water into a pot, and after it comes to a boil over high heat, add the duck pieces and cook for 5 minutes. After the surface changes color, remove them. Wash the large scallions and cut into segments. Wash the ginger and pound it loose with a knife. ④ Pour the filtered mushroom soaking water into a clay pot, add enough clean water again, and after it comes to a boil over high heat, add the duck pieces, ham slices, scallion segments, ginger pieces, tea tree mushrooms, and mushrooms. Cover and turn to low heat to stew for 3 hours. ⑤ After 3 hours, add the bamboo shoot segments and continue stewing for 20 minutes. Before eating, add a little salt to season.
[Taste] Rich and fragrant, full of fresh aroma.
Braised Pork with Tea Tree Mushrooms
[Raw materials] Pork belly, tea tree mushrooms, rock sugar, soy sauce, cooking wine, salt, star anise, cinnamon, scallions, ginger, dried chili peppers, bay leaves.
[Method] ① Cut the pork belly into 2 cm square pieces. Put an appropriate amount of oil into a pot and heat it to 30% hot, add the rock sugar and stir-fry with a spatula. At this point, adjust the heat to medium-low to avoid burning the rock sugar. ② When the rock sugar melts and begins to turn golden yellow, adjust the heat to the lowest and stir the syrup constantly until the rock sugar is completely melted. When brownish-red syrup appears in the pot, add the pork belly and stir-fry constantly until it takes on color. ③ Add 2 segments of scallion and 2 slices of ginger, drizzle in cooking wine and soy sauce, then stir-fry the pork belly evenly until fragrant, until the pork belly releases no excess water and the color becomes slightly darker. ④ Add the remaining scallions and ginger, add dried chili peppers, star anise, cinnamon, bay leaves, and other spices, pour in boiling water to cover the meat pieces, bring the broth to a boil over high heat, then turn to medium-low heat, cover, and slowly stew for 35 minutes until the meat pieces are cooked. ⑤ Add the tea tree mushrooms, mix well, continue to cover and simmer for 10 minutes until the tea tree mushrooms are soft and tender. When the meat pieces are tender and falling apart, turn to high heat and reduce the remaining broth until dry.
Tea Tree Mushroom and Braised Pork Buns
[Filling] Dried tea tree mushrooms, peeled pork belly, large scallions, sweet bean sauce, salt.
[Dough] 3 cups of flour, 5 g of yeast, 1.5 cups of warm water at about 30 degrees
[Method] ① Dice the pork belly, not too small, add one tablespoon of sweet bean sauce, and mix well with an appropriate amount of chopped scallions. ② Soak the organic tea tree mushrooms until open, wash them, blanch in boiling water for five minutes, remove and drain, then chop. ③ Put the chopped tea tree mushrooms into the meat filling and mix well. Add salt according to your own taste and mix evenly. ④ Mix water, yeast, and flour and knead into a smooth dough. ⑤ Cover with a wet cloth and place in a warm place to ferment until doubled in size. ⑥ After degassing the dough, divide it into ten even portions and roll them round. ⑦ Roll into round wrappers, add the filling, and wrap well. ⑧ Place a semi-dry steamer cloth on the steamer rack, put the buns on it, leave gaps between them, cover, and let them rest for 15 minutes. ⑨ Put them in the pot with cold water, and after the water boils, steam for 15 minutes. After steaming, do not open the lid immediately. Wait about 5 minutes before opening the lid.